This soup is so easy and delicious. You won’t miss the milk cream. It tastes great topped with avocados.

Ingredients

2 Tablespoons coconut oil or cooking fat of choice

1 large onion, chopped

4 to 6 cloves of garlic, crushed and chopped

1 box Pomi chopped tomatoes

1-1/2 cups chicken or vegetable stock

3/4 to 1 can light coconut milk

3+ Tablespoons minced fresh basil

1 or 2 Tablespoons tomato paste

1 Tablespoon or a splash of balsamic vinegar

Directions

In a large Dutch oven or soup pot that is already hot, heat the oil over medium heat. Add the onions, and sauté until just about translucent, about 4 minutes. Stir in the garlic and sauté for 1 minute more.

Mix in the remaining ingredients, and simmer for 10 minutes to allow the flavors to meld.

Use an immersion blender to puree the soup mixture or blend in batches. If using a blender, take care not to fill blender all the way.